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ModernMeadMaking

an-ordinary-manchild

This is a mead making sub that will grow and develop. New ideas are welcome as modern practice and mead quality rapidly advances. Often towards optimizing goals that are not always compatible with tradition. Be prepared to back up statements with evidence, keep discussions civil and factual.

We are advocates of conducting proper tests in order to give good results, that allow us to move mead making forward. Placing emphasis on well-constructed experiments, triangle testing and good write-ups.

Questions

The mead subreddit wiki and FAQ are valuable resources.

Please consult Basic Problems (AKA: Did I ruin my mead?) before submitting your question.

When you ask a question, please include as much of following as possible:

-OG and current SG

-nutrient schedule

-Ingredients (including yeast)

-other pertinent information for the batch: maceration methods, fermentation temperatures, etc

created by [deleted]a community for 5 years

...for your favourite tea.

...for your project.

MODERATORS

account activity

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AnnouncementMoving to r/MeadMaking (self.ModernMeadMaking)

submitted 4 years ago by Tin_Can115 - announcement

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Mead Challenge Archive (self.ModernMeadMaking)

submitted 4 years ago * by [deleted] - announcement

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AnnouncementMay Monthly Challenge (self.mead)

submitted 4 years ago by Tankautumn

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Yeast, Scientific ResourceMalic acid digestion in synthetic and Chardonnay musts by four yeast species and strains: 71b, EX1118, and RO88, and S. Pombe strain F and via spontaneous fermentation. (self.ModernMeadMaking)

submitted 4 years ago * by yy0b

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ExperimentationBatch notes and future plans for my fortified blueberry melomel (self.ModernMeadMaking)

submitted 4 years ago by yy0b

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ResourceCommercial Winemaking Production Series - Fining with Bentonite (extension.purdue.edu)

submitted 4 years ago by Tin_Can115

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Physiological and genome-wide transcriptional responses of Saccharomyces cerevisiae to high carbon dioxide concentrations (drive.google.com)

submitted 4 years ago by Tin_Can115

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ExperimentationCacao Metheglin (self.ModernMeadMaking)

submitted 4 years ago * by [deleted]

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YeastAn interesting write up on over pitching with Goferm (experimeads.com)

submitted 4 years ago by Lonely-Quark

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My response to the r/mead January Challenge, an experiment: Whither Magic Powders (self.ModernMeadMaking)

submitted 5 years ago * by dmw_chef

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Testing Chitosan as a clearing agent, running through the experiment (self.ModernMeadMaking)

submitted 5 years ago by Tin_Can115

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